Tag: Dinner

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Serves 4

1 tablespoon coconut oil
½ medium onion, thinly sliced
½ red pepper, thinly sliced*
1 tablespoon curry powder
3 garlic cloves, minced
1 tablespoon freshly grated or minced ginger
1 cup canned coconut milk
1 tablespoon coconut palm sugar (or regular sugar)
1 tablespoon fresh lime juice
1 tablespoon fish sauce (or soy sauce)
2 cups vegetable broth
1lb. wild salmon, skin removed and cut into 1” pieces (ask your fish monger to do this – trust me, it is hard if you haven’t done it much before!)
6 cups chopped kale (large stems removed)*
2 cups cooked brown rice
Toppings (optional): chopped cilantro, extra squeeze of lime and chopped raw cashews

1. Heat coconut oil over medium heat in a large skillet.
2. Cook the onion and red pepper until tender, about 5-7
3. Add curry powder, garlic and ginger and cook for 1 minute.
4. Add coconut milk, sugar, lime juice, fish sauce, and broth and bring to a boil then turn heat down to a simmer and cook 4 minutes.
5. Turn heat back up to medium and add salmon and cook for about 5-7 minutes or until salmon is cooked through. Add in kale and cook while stirring until wilted.
6. Serve over cooked brown rice and top with cilantro, lime juice and cashews if desired.

*I recommend using as many organic ingredients as possible but these are the ones that I think are most important.

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When I first became a health coach, my sweet childhood friend from West Virginia asked me if I would come up with a healthy version of Outback Steakhouse’s Spinach Artichoke Flatbread. I have never had it so I’m not sure how it compares but my family thinks this version is delicious! Try and use organic ingredients if possible – especially important for dairy, spinach and chicken.

Serves 4

1 tablespoon olive oil
1 medium onion, finely diced
3 cloves garlic, minced
dash of crushed red pepper flakes, optional
6 oz fresh baby spinach, chopped
2 oz. cream cheese
¼ cup sour cream
3 tablespoons grated parmesan cheese + more for topping pizzas
1 can artichoke hearts, rinsed, drained and chopped
½ teaspoon sea salt
freshly ground pepper, to taste
¼ teaspoon Italian seasoning (optional)
¼ teaspoon garlic powder
8 oz. cooked chicken breast, thinly sliced
1 cup shredded mozzarella cheese
4 whole wheat tortillas (I used large Ezekiel sprouted wheat tortillas found in the freezer section) You can also use whole wheat pitas

1. Preheat oven to 425.
2. Heat olive oil in a large skillet over medium heat and cook onion, garlic and red pepper flakes (if using) until soft, about 5-7 minutes.
3. Stir in spinach and cook for 1-2 minutes or until just wilted then remove from heat.
4. Stir in cream cheese, sour cream, parmesan cheese and artichoke hearts.
5. Season with salt, pepper, Italian seasoning and garlic powder and mix well.
6. Meanwhile cook tortillas on baking sheets for 2-3 minutes on each side until they crisp up slightly.
7. Spread each tortilla with ¼ of the spinach artichoke mixture and top each with chicken strips and ¼ cup of mozzarella cheese. You don’t need much cheese because it is already rich and creamy.
8. Put flatbreads back in the oven and bake for 3-5 more minutes or until cheese is melted and bubbly.
9. Top with additional parmesan cheese if desired. Cut into wedges and serve. Enjoy!





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Please feel free to contact me. Send me an email with the form below or at 704.575.4777


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© Copyright 2015 Krista Sigmon